This is kind of a perfect recipe to serve for those meat lovers who know instantly when they see the dish, is it prepared well or not. And of course, not only they will love it, they will be amazed by the innovation you've put into it.
What you need:
- 1/4 cup Ancho Chile powder
- 1/4 cup plus 1 tablespoon ground cumin
- Kosher salt and freshly ground pepper
- 2 racks baby back ribs (about 5 pounds)
- 4 jalapenos, seeded and thinly sliced
- 8 garlic cloves, smashed
- 1/2 cup plus 2 tablespoons fresh lime juice
- 1/2 cup honey
- 1 pound fresh pineapple rings, cored and sliced 1/2 inch thick
- 2 tablespoons light brown sugar
- 1/4 cup finely diced red onion
- 1/2 cup chopped cilantro
- 1 large Hass avocado, diced
In a small bowl, add the Ancho Chile powder with 1/4 cup of the cumin, 2 tablespoons of salt and 1/2 teaspoon of pepper. Put the ribs on a rimmed baking sheet and rub down with the spices then cover them with plastic wrap and refrigerate for 2-10 hours (it's like a dry rub marinade). Keep the baking sheet as-is for future use. When you're happy with how long the ribs have been soaking up the spiciness, preheat your oven to 350 degrees. Add 1/4 inch of water to the baking sheet and bake the ribs for 45 minutes, until they're just barely tender. Take them out and cover them with aluminum foil and put them back in to cook for another 30 minutes. In the meantime, let's get saucy! Puree three-fourths of the jalapenos with the garlic and 1/2 cup of lime juice in a blender. Try NOT to get the jalapeno juice under your fingernails (or in your eye), it will burn for hours. And you will writhe in agony for hours (rookie mistake I once made). Add in honey and the remaining cumin. Pour the glaze into a sauce pan and let it simmer on low until its thick. About 15 minutes will do it. After the ribs have cooked for 30 minutes, take them out of the oven and pour off the juice. Crank up the oven heat to 450 degrees, brush them with half of the glaze and let it roast for about 20 minutes. Turn them about half way through. Now it's time to make the salsa. If you choose, you can fire up the grill or wait until your ribs are done glazing and use the broiler on your oven. Grill your pineapple rings on high heat until lightly charred on both sides. After they're grilled, dice them and transfer to a bowl. Add the brown sugar, onion, cilantro, avocado and the rest of the jalapeno along with about 2 tablespoons of lime juice. Season to taste with salt and pepper. Brush your ribs with the remaining glaze and grill or broil them on high until carmelized (about 5 minutes on both sides). Cut between the bones and serve with the amazing pineapple avocado salsa you just prepped.